MAIN INGREDIENTS
Lechona is a traditional dish consisting of a roasted pig stuffed with onions, peas, fresh herbs, and various spices. The pig is roasted for a long time until the meat is tender and succulent. The dish is usually prepared for celebrations and festivities since one lechona can produce as many as 100 servings.
This unique Colombian delicacy can be found in numerous restaurants throughout the country's largest cities.
Lechón al horno is the most popular Bolivian version of pork roast, typically using a suckling pig as the star ingredient. The meat is usually marinated in a combination of oil, vinegar, garlic, and spices such as thyme, parsley, red pepper, cumin, and oregano before being baked in an oven for a long time.
This dish is considered a specialty and is traditionally prepared during the festive Christmas period.
MAIN INGREDIENTS
Traditional Ecuadorian fritada is a dish which consists of diced pork boiled down in water and left to fry in its own drippings. Pork is generously seasoned, while onions and garlic are usually cooked alongside the meat. Depending on the region, potatoes, plantains, hominy, fava beans, or corn can be served as side dishes accompanying tender and juicy chunks of pork.
Fritada has been eaten in Ecuador for centuries, and it can be found in many traditional restaurants and typical roadside eateries, popularly called huequitos.
MOST ICONIC Fritada
View moreMAIN INGREDIENTS
Hornado pastuso is an Ecuadorian dish with Creole origins. It consists of pork that's slowly roasted in a clay oven over a fire that's usually made with eucalyptus because it burns slowly. The pork is accompanied by a savory gravy made with a combination of onions, garlic, salt, and pepper.
Once prepared, the meat is served with mote, lettuce, and cooked potatoes or potato tortillas on the side. You can find this traditional dish in restaurants and markets, especially on weekends.
MAIN INGREDIENTS
Carapulcra or carapulca is a Peruvian stew made with dried potatoes (papa seca), pork, peanut sauce, pimento chilis, and lots of fresh herbs such as rocket and mint. The stew is often seasoned with onions, garlic, black pepper, and ground cumin.
It is recommended to serve it with rice and duck on the side, but don't serve carapulcra with avocados, green salads, or bread as they will change the flavors completely.
MAIN INGREDIENTS
Originating from Latacunga, chugchucaras is the region's specialty consisting of toasted corn, popcorn, fried bananas, potatoes, crispy pork rinds, and deep-fried pork. The dish is typically accompanied by boiled hominy, called mote, and a hot sauce called aji, consisting of tomatoes, onions, coriander, and chili peppers.
The vegetables used in the dish are variable, depending on what is available in the region and the surrounding areas. It is recommended to garnish the dish with a fried egg on top and to serve it with a cold beverage on the side.
Costillas de cerdo a la Riojana is a rich Argentine dish that pairs grilled pork ribs with sautéed vegetables, fries, and fried eggs. The ingredients are typically piled together on a serving platter or a paper plate after having been cooked separately.
Pork ribs are grilled, the potatoes and eggs are fried, and a combination of strips of peppers, peas, onions, and (optional) pieces of bacon or ham is sautéed in butter. This unusual combination usually comes with the sunny-side-up egg atop the pork rib, while the other accompaniments are arranged on the side.
MAIN INGREDIENTS
Frito trujillano is a traditional dish originating from Trujillo, hence the name. The dish is made with a combination of pork ribs, lard, and salt. The ribs are soaked in salted water overnight, then drained and fried in lard over low heat until tender and fully cooked.
The heat is then turned up to high and the ribs are browned on all sides. Once done, the ribs are served on a platter with boiled cassava and salsa criolla. In other parts of Peru, similar dishes are traditionally served with potatoes or sweet potatoes instead of cassava.
MAIN INGREDIENTS
Chancho a la cruz is a Bolivian dish consisting of a whole hog that is slowly cooked on a cross. The meat is not placed over a fire, but is instead smoked for about 8 to 12 hours. Due to the long cooking process, chancho a la cruz is typically started in the morning, and in the evening, when the dish is ready to be consumed, there is typically a party or a celebration once the hog is cut and served.
MAIN INGREDIENTS
Chancho al palo is a traditional dish from Huaral that translates to "pork on the pole." The main characteristic of chancho al palo is the cooking method. A whole pig or large cuts of pork are marinated with spices and then skewered on large vertical or diagonal stakes.
The stakes with the pork are then set around a wood fire, allowing the meat to roast slowly and evenly. The pork is typically marinated with a mix of Peruvian spices and ingredients, including garlic, cumin, aji panca, and other seasonings meant to infuse flavor into the meat.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.